Ingredients 6 persons • 800 g of broccoli (stems and florets) • 1 onion • 1 clove of garlic • 1 tbsp olive oil • 1.25 I vegetable broth • 1 tbsp of hazelnut puree • 1 tbsp of seeds • sea salt, freshly ground pepper • Some parmesan
Preparation Rinse the broccoli, remove the florets and cut the stem into slices. Peel and finely chop the onion. Peel and mash the garlic clove with a knife. Brown the garlic and onion in a pan with olive oil and add the broccoli. Pour in the vegetable broth and bring to a boil. Continue simmering for 20 minutes until the broccoli is tender. Mix the vegetables with the hazelnut puree in a blender and add a little water if the soup seems too thick. Taste it and adjust the seasoning. Serve immediately and sprinkle with small seeds. TIP Personally I love to add some parmesan shavings.